As this fish is already in danger of overfishing, this should be eaten and purchased only occasionally. So it’s recommended to use the best recipes to try to maximize the use of this fish. Just like in some foods, this one should be consumed in moderation. Since it is difficult to skin skate raw, it is best to cook it first before skinning. As for cooking, there are a lot of fish recipes to try in cooking this fish, and the choice is up to the diner. There are easy and healthy food recipes to do that can be done at home with ingredients that can easily be found at the local supermarket. This fish has a very mild flavor, with a very light flavor. Long a French favorite, skate is becoming increasingly popular with American cooks as they discover just how moist, succulent and flavorful it is. Ours is a classic French preparation—poached with herbs and sauced with a combination of pungent capers, vinegar and mellow browned butter. Boiled potatoes are the classic accompaniment. Skate with Capers and Brown Butter Ingredients 4 pieces skate wing, unfilleted (about 2 1/2 pounds in all) 4 1/2 cups water, or more if needed 1/2 cup plus 1 1/2 tablespoons red-wine vinegar 1 teaspoon dried thyme 1 3/4 teaspoons salt 1/4 teaspoon peppercorns 2 bay leaves 1/4 pound unsalted butter 1/3 cup capers 1/4 cup chopped flat-leaf parsley 1/8 teaspoon fresh-ground black pepper
Preparation 1. Put the skate in a large deep frying pan in one layer. Pour the water and the 1/2 cup vinegar over the fish. Add the thyme, 1 teaspoon of the salt, the peppercorns, bay leaves, and more water if needed to cover. Bring to a simmer and cook, partially covered, at a gentle simmer for 3 minutes. Raise the heat and bring to a rolling boil. Remove from the heat and let sit until the fish is just done, about 5 minutes. Carefully remove the fish and drain on paper towels. 2. Meanwhile, in a medium stainless-steel saucepan, melt the butter over moderate heat. Cook until the butter turns a medium brown, about 5 minutes. Remove from the heat and carefully stir in the remaining1 1/2 tablespoons vinegar, the capers, the parsley, the remaining 3/4 teaspoon salt, and the ground pepper. Serve the fish topped with the sauce. Recipe from Foodandwine.com Contributed By Quick From Scratch Fish & Shellfish